How To Make Vanilla & Pomegranate Cake
A delightful vanilla cake with bursts of juicy pomegranate seeds.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup pomegranate seeds
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk. Begin and end with the dry ingredients.
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Gently fold in the pomegranate seeds.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Serve the vanilla & pomegranate cake as is or dusted with powdered sugar. Enjoy!
Nutrition
- Calories : 396kcal
- Total Fat : 17g
- Saturated Fat : 11g
- Cholesterol : 101mg
- Sodium : 258mg
- Total Carbohydrates : 59g
- Dietary Fiber : 1g
- Sugar : 39g
- Protein : 5g
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